Creamy, light strawberry mousse bars are a refreshing low-carb gluten-free dessert perfect for any summer potluck or BBQ.
These easy Strawberry Mousse Bars are a great dessert to share at your next picnic, potluck or BBQ. Made in a 13×18 inch pan (cookie sheet or half sheet), this recipe makes 35 servings.
Not only are these strawberry mousse bars delicious and creamy, they’re also made with a sweet, nutty crust which makes this bar gluten free. If that wasn’t enough, these babies are also no sugar added. Made with sugar-free jello and zero calorie sweetener, this dessert is great for anyone counting carbs or not. Those counting will be grateful and those not counting won’t even realize they are low carb.
There is natural sugar from fresh strawberries.
HOW TO MAKE STRAWBERRY MOUSSE BARS:
When layers are involved, a recipe can be intimidating but don’t let it. Just take it one layer at a time and before you know it you will have a delicious gluten-free sheet of strawberry mousse bars.
WHAT LAYERS MAKE UP THESE STRAWBERRY MOUSSE BARS?
From bottom to top the layers you’ll find in this delicious sugar-free dessert are:
- Nutty crust – walnut and almond meal slightly sweetened, baked to toast to perfection. A nutty win in my book!
- Creamy, light EASY strawberry mousse filling
- Fresh strawberry gelatin
- Dollop of fresh sweetened whipped cream
- slice of fresh strawberry
The first 3 layers make up the main dessert while the last 2 layers are to make it look pretty.
HOW TO MAKE A GLUTEN-FREE CRUST:
Gluten is found in a lot of grains including wheat, barley, rye, etc. To make a crust without gluten I use nuts. For this crust I use walnut and almond meal along with coconut flour and a sugar substitute. This crust comes out toasting golden brown, rich with a hint of sweetness. It’s full of nutty goodness and holds up well to the airy mousse filling.
The strawberry mousse filling is so easy to make and delicious. I came up with the idea for these strawberry mousse bars after having extra mousse from my strawberry mousse recipe. This mousse recipe is quick and easy and tastes great.
The mousse filling whips together in about 15 minutes. You can prepare the mousse filling while the nutty crust is baking. Once prepared, place in the fridge until the crust is cooled.
FRESH STRAWBERRY GELATIN:
This layer is simple yet adds so much freshness to this dessert. A gelatin layer filled with crushed fresh strawberries. Once chilled and set this layer holds its shape after being cut.
IF YOU LIKE MOUSSE DESSERTS, YOU MIGHT ALSO LIKE THESE RECIPES:
- Easy Chocolate Mousse
- Strawberry Mousse
- Simple Fresh Raspberry Mousse
- Raspberry Mousse Chocolate Cake
- Raspberry Delight Cups
HERE’S THE FULL PRINTABLE STRAWBERRY MOUSSE BARS RECIPE. ENJOY!
Gluten-Free Nut Crust:
- 400 g walnut meal
- 200 g almond meal
- 2 Tbs coconut flour
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 1/2 cup Swerve (1:1 sugar substitiute)
Strawberry Mousse Filling:
- 1 quart heavy whipping cream
- 1 3oz box Sugar-Free strawberry jello mix
- 1/4 cup hot water
- 1 cup Swerve confectioner sweetener
- 1 tsp vanilla
Fresh Strawberry Gelatin:
- 1 3oz box sugar-free strawberry jello mix
- 1/2 cup hot water
- 6-8 ice cubes
- 1 lb fresh strawberries, remove 4-6 berries to slice and use as garnish, if desired.
GLUTEN-FREE NUT CRUST:
- Preheat oven to 350°F.
- Blend nut meals, coconut flour, salt and Swerve sweetener. Add melted coconut oil. Using a fork, mix until all ingredients are moistened.
- Evenly press nut mixture into 13x18 inch pan.
- Bake at 350°F for 12-14 minutes or until crust begins to brown.
- Remove and cool completely before adding strawberry mousse filling.
STRAWBERRY MOUSSE FILLING:
- In a microwave safe cup or bowl, heat 1/4 cup water until extremely hot (about 1-2 minutes) Add jello mix to hot water. Stir to dissolve (about 2-3 minutes). Set aside to cool (ready when it reaches 80-85°F). If jello mix cools too much it will become chunky and will make clumps in the mousse. If too warm it will deflate the whipped cream.
- In a large bowl or electric mixer, add cream, vanilla and Swerve confectioner sugar substitute. Whip until stiff peaks.
- Remove about 1 cup sweetened whipped cream for garnishing.
- Once jello mixture has adequately cooled, pour into whipped cream. blend on medium to medium high speed until combine. Don't over mix as this could turn your cream into butter. If needed, use a spatula to finish folding in gelatin mixture.
- Refrigerate until crust has cooled completely.
- Once crust has cooled completely, evenly smooth strawberry mousse filling over crust.
FRESH STRAWBERRY GELATIN:
- Remove green top from strawberries. Set 4-6 berries aside to use as garnish if desired. With remaining berries, crush into small pieces using a blender or fork.
- In a microwave safe 4 cup bowl or measuring container, heat 1/2 cup water until extremely hot (about 2-3 minutes). Add jello mix. Stir 2-3 minutes until dissolved. Add 6-8 ice cubes to help cool.
- Add crushed strawberries to gelatin mixture.
- Carefully pour gelatin mixture over mousse filling. Spread evenly using a spatula.
- Refrigerate until set (about 1 hour).
- Once set, cut into 35 equal pieces (5 x 7).
- Using a bag fitted with a piping tip, pipe a dollop of whipped cream onto each piece. Add a slice of strawberry if desired.
Store in the fridge for up to 3 days.